Spring Pistou Soup

Spring is a time for renewal, and what better way to celebrate the season’s bounty than with a bowl of vibrant Spring Pistou Soup? This delightful soup is a light yet incredibly satisfying dish, packed with fresh vegetables and a flavourful herb-packed pesto, making it a perfect springtime meal.

Key Ingredients for Spring Pistou Soup

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups low-sodium vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup small pasta (such as ditalini, orzo, or elbow macaroni)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1 cup chopped fresh spinach or kale

For the Pistou:

• 2 cups packed fresh basil leaves
• 1/2 cup packed fresh parsley leaves
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup pine nuts or walnuts
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

How to Make Spring Pistou Soup

This Spring Pistou Soup is a culinary delight that’s remarkably easy to prepare, offering a burst of fresh, garden-inspired flavours in every spoonful. Its simplicity makes it ideal for a quick weeknight dinner, while its vibrant taste and satisfying texture will leave you feeling nourished and content. The preparation time is approximately 20 minutes of active cooking, with a total time of around 35-40 minutes, making it a perfect choice for busy spring days.

Step-by-Step Instructions

1. Prepare the Pistou: In a food processor, combine the fresh basil leaves, parsley leaves, grated Parmesan cheese, 2 cloves of minced garlic, and pine nuts or walnuts. Pulse until the ingredients are finely chopped. With the food processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil until the mixture is well combined and forms a pesto-like consistency. Season with salt and freshly ground black pepper to your liking. Set aside.
2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add Vegetables and Broth: Stir in the diced carrots and celery. Cook for 5 minutes, stirring occasionally, until they begin to soften. Pour in the 4 cups of low-sodium vegetable broth and the undrained can of diced tomatoes. Bring the soup to a boil.
4. Cook Pasta and Hearty Vegetables: Once boiling, reduce the heat to a simmer. Add the 1 cup of small pasta. Cook according to the pasta package directions, usually about 8-10 minutes, or until al dente. In the last 5 minutes of the pasta cooking time, add the 1-inch pieces of green beans and the peas.
5. Wilt the Greens: Stir in the 1 cup of chopped fresh spinach or kale. Cook for an additional 2-3 minutes, or until the greens have wilted.
6. Incorporate the Pistou: Remove the soup from the heat. Stir in about half of the prepared pistou into the soup. This will infuse the soup with a wonderful herbaceous flavour and a beautiful green hue. Taste and add more pistou if desired, or save some for topping individual bowls.
7. Serve: Ladle the hot Spring Pistou Soup into bowls. Garnish each serving with a dollop of the remaining pistou, a sprinkle of extra Parmesan cheese, and a crack of black pepper if you like.

Why You’ll Love This Spring Pistou Soup

You’ll adore this Spring Pistou Soup for its incredibly fresh and vibrant flavours, a true testament to the best of spring produce. Unlike heavier, cream-based soups, this recipe relies on the natural goodness of vegetables and a zesty homemade pistou, making it a lighter yet equally satisfying option. The bright basil and parsley, combined with the subtle earthiness of the vegetables, create a flavour profile that is both comforting and invigorating, a delightful departure from a simple minestrone.

Making this Spring Pistou Soup at home is not only a joy for your taste buds but also incredibly budget-friendly, allowing you to enjoy a restaurant-quality meal without the hefty price tag. The versatility of the pistou, with its fragrant herbs and nutty undertones, elevates humble ingredients into something truly special. Imagine a warm bowl brimming with tender vegetables and perfectly cooked pasta, all brought together by that luscious green pesto. Give this delightful soup a try and let the taste of spring brighten your table!

Storing and Reheating Tips

This delicious Spring Pistou Soup stores beautifully for future enjoyment. Once cooled, transfer any leftovers to an airtight container and refrigerate. The soup will stay fresh in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened considerably, you can add a splash of vegetable broth or water to reach your desired consistency.

For longer storage, this Spring Pistou Soup is also freezer-friendly. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. Frozen soup will keep its best quality for up to 2-3 months. To reheat from frozen, thaw it overnight in the refrigerator and then warm it up on the stovetop as described above. Alternatively, you can reheat small portions directly from frozen in the microwave, stirring as it heats.

Final Thoughts

This Spring Pistou Soup is a light, refreshing, and incredibly flavourful way to welcome the season. Its simplicity makes it an accessible yet impressive dish that’s perfect for any day of the week. We encourage you to gather your fresh ingredients and whip up a pot of this vibrant soup – your kitchen (and your taste buds!) will thank you.

Spring Pistou Soup

This delightful soup is a light yet incredibly satisfying dish, packed with fresh vegetables and a flavourful herb-packed pesto, making it a perfect springtime meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 bowls

Course: Soup

Ingredients Equipment Method Notes

Ingredients

  

For the Soup

• 2 tablespoons olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 2 carrots peeled and diced
• 2 stalks celery diced
• 4 cups low-sodium vegetable broth
• 1 (14.5 ounce) can diced tomatoes undrained
• 1 cup small pasta (such as ditalini, orzo, or elbow macaroni)
• 1 cup green beans trimmed and cut into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1 cup chopped fresh spinach or kale

For the Pistou

• 2 cups packed fresh basil leaves
• 1/2 cup packed fresh parsley leaves
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup pine nuts or walnuts
• 1/2 cup extra virgin olive oil
• to taste salt
• to taste freshly ground black pepper

Equipment

• Food Processor
• Large pot or Dutch oven

Method

 

1. In a food processor, combine the fresh basil leaves, parsley leaves, grated Parmesan cheese, 2 cloves of minced garlic, and pine nuts or walnuts. Pulse until the ingredients are finely chopped. With the food processor running, slowly drizzle in the 1/2 cup of extra virgin olive oil until the mixture is well combined and forms a pesto-like consistency. Season with salt and freshly ground black pepper to your liking. Set aside.
   2 cups packed fresh basil leaves, 1/2 cup packed fresh parsley leaves, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 1/4 cup pine nuts or walnuts, 1/2 cup extra virgin olive oil, to taste salt, to taste freshly ground black pepper
2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
   2 tablespoons olive oil, 1 large onion, 2 cloves garlic
3. Stir in the diced carrots and celery. Cook for 5 minutes, stirring occasionally, until they begin to soften. Pour in the 4 cups of low-sodium vegetable broth and the undrained can of diced tomatoes. Bring the soup to a boil.
   2 carrots, 2 stalks celery, 4 cups low-sodium vegetable broth, 1 (14.5 ounce) can diced tomatoes
4. Once boiling, reduce the heat to a simmer. Add the 1 cup of small pasta. Cook according to the pasta package directions, usually about 8-10 minutes, or until al dente. In the last 5 minutes of the pasta cooking time, add the 1-inch pieces of green beans and the peas.
   1 cup small pasta, 1 cup green beans, 1 cup peas
5. Stir in the 1 cup of chopped fresh spinach or kale. Cook for an additional 2-3 minutes, or until the greens have wilted.
   1 cup chopped fresh spinach or kale
6. Remove the soup from the heat. Stir in about half of the prepared pistou into the soup. This will infuse the soup with a wonderful herbaceous flavour and a beautiful green hue. Taste and add more pistou if desired, or save some for topping individual bowls.
7. Ladle the hot Spring Pistou Soup into bowls. Garnish each serving with a dollop of the remaining pistou, a sprinkle of extra Parmesan cheese, and a crack of black pepper if you like.
   1/4 cup grated Parmesan cheese, to taste freshly ground black pepper

Notes

This soup stores beautifully for future enjoyment. Once cooled, transfer any leftovers to an airtight container and refrigerate. The soup will stay fresh in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally until heated through. If the soup has thickened considerably, you can add a splash of vegetable broth or water to reach your desired consistency. For longer storage, this Spring Pistou Soup is also freezer-friendly. Allow the soup to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags, leaving a little headspace for expansion. Frozen soup will keep its best quality for up to 2-3 months. To reheat from frozen, thaw it overnight in the refrigerator and then warm it up on the stovetop as described above. Alternatively, you can reheat small portions directly from frozen in the microwave, stirring as it heats.